Pumpkin Tunnel Cake
Yield
servingsPrep
20 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
brown sugar
firmly packed |
*
|
| 1 | cup |
pumpkin
cooked, mashed |
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
maple flavoring
|
* |
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
egg whites
|
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
bran
|
|
| 1 ⅓ | cups |
buttermilk
non-fat |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| glaze | |||
| ½ | cup |
powdered sugar
|
|
| 2 | teaspoons |
milk, skim
|
|
| ½ | teaspoon |
pumpkin pie spice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
pumpkin
cooked, mashed |
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
maple flavoring
|
* |
| 1 | each |
eggs
lightly beaten |
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
egg whites
|
*
|
| 651 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
bran
|
|
| 315 | ml |
buttermilk
non-fat |
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| glaze | |||
| 118 | ml |
powdered sugar
|
|
| 1E+1 | ml |
milk, skim
|
|
| 2.5 | ml |
pumpkin pie spice
|
|
Directions
Combine ¼ cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside.
Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer.
Add egg whites; beat well.
Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla. Reserve 2 cups of batter, and set aside.
Pour remaining batter into a 12-cup Bundt pan coated with cooking spray.
Spoon pumpkin mixture evenly over center of batter to form a ring.
Pour reserved batter over pumpkin mixture.
Bake at 350℉ (180℃) for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack. Sprinkle with powdered sugar and pumpkin pie spice.
